Smoked Pork Belly Burnt Ends

MikeUSMC
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Smoked Pork Belly Burnt Ends

#1

Post: # 3198Unread post MikeUSMC
Thu Dec 26, 2019 10:43 am

I've been on a huge pork belly kick lately, and I've been making these pork belly "burnt ends" a LOT. Yes, I realize that traditional "burnt ends" come from the "point" muscle of a beef brisket, but these are better. Much better! Trust me ;)

Anyway, here we go...
These were from a couple of weekends ago, and I used 2 slabs that totaled about 11lbs combined (I froze the 3rd slab)
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IMPORTANT: Trim the ENTIRE fat cap off the back side!!! I can't stress that enough! We're not making chicharrones here! ;)

Another tip: Throwing the slab in the freezer for 20-30 minutes (to "firm" it up) before prepping this makes life a lot easier when you go to slice it!

Cube them up into 1.25-1.5" (3.2-3.8cm) "blocks" (they'll shrink a little while cooking), and toss them around in your favorite BBQ rub. Place them on a wire rack, but leave a little space in between them so that the smoke can penetrate all sides and get a nice bark/crust built up all around
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Onto the smoker at 275*F (135*C) UNCOVERED for 3 hours. My own personal preference, but I absolutely LOVE cherry wood for pork!
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After 3 hours of open smoke, they should look like this:
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Take them off the smoker (after 3 hours) and toss them into a big foil tray. Add a stick of butter (PER SLAB of pork belly!), a 1/2 cup of brown sugar (per slab), and drizzle 1/2 cup of honey (per slab) in there. (Note: you can just "eyeball" the amount of brown sugar and honey) No need to stir or mix anything here. COVER WITH FOIL, and return to the smoker for another 1.5-2 hours
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After 1.5-2 hours (covered!), drain the buttery liquid from the pan, and GENTLY toss in BBQ sauce. They're gonna want to fall apart, so really be gentle!
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Put back on the smoker, UNCOVERED, for about 15-20 minutes to let the BBQ sauce "set" and get nice and tacky, aaaaaaaand...

BOOM!
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^ My favorite BBQ snacks ever! Hands down ;)
Enjoy!
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Last edited by MikeUSMC on Mon Dec 30, 2019 7:33 pm, edited 1 time in total.
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Rajun Gardener
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Re: Smoked Pork Belly Burnt Ends

#2

Post: # 3204Unread post Rajun Gardener
Thu Dec 26, 2019 11:14 am

NIce!!! That looks melt in your mouth awesome!!
Thanks Mike.
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Re: Smoked Pork Belly Burnt Ends

#3

Post: # 3206Unread post MissS
Thu Dec 26, 2019 11:23 am

Beautiful! I can almost taste that. :D
~ Patti ~

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Re: Smoked Pork Belly Burnt Ends

#4

Post: # 3214Unread post encore
Thu Dec 26, 2019 12:47 pm

never really tried bbq rubs, what type do you use?---tom

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Re: Smoked Pork Belly Burnt Ends

#5

Post: # 3230Unread post MikeUSMC
Thu Dec 26, 2019 2:18 pm

encore wrote: Thu Dec 26, 2019 12:47 pm never really tried bbq rubs, what type do you use?---tom
Lately, for pork, I've been using Jess Pryles' recipe:

-1/4 cup brown sugar
-1/4 cup paprika
-2T salt
-1T chili powder
-1T onion powder
-1T black pepper
-1T mustard powder
-2t cumin
-1/2t cayenne pepper

---------------------
In addition to that ^, I've been adding 1t of granulated garlic and 1/2t of Ancho chile powder
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Re: Smoked Pork Belly Burnt Ends

#6

Post: # 3261Unread post worth1
Thu Dec 26, 2019 4:56 pm

What brand of chili powder if you please.?
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Re: Smoked Pork Belly Burnt Ends

#7

Post: # 3263Unread post MikeUSMC
Thu Dec 26, 2019 5:09 pm

worth1 wrote: Thu Dec 26, 2019 4:56 pm What brand of chili powder if you please.?
I usually just use our local grocery store's spices, Worth. I do so much BBQing (making dry rubs) that I go through them too fast for it to be worth it to buy any "fancy" brands ;)
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Re: Smoked Pork Belly Burnt Ends

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Post: # 3277Unread post encore
Thu Dec 26, 2019 6:24 pm

ok thank you---tom

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Re: Smoked Pork Belly Burnt Ends

#9

Post: # 3309Unread post worth1
Fri Dec 27, 2019 4:08 am

I go through about 12 pounds or more a year and have two pounds in stock at all times.
Picking it up for under 7 dollars a pound at the store.
More expensive on line but here is the brand.
https://www.fiestaspices.com/
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Re: Smoked Pork Belly Burnt Ends

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Post: # 3358Unread post Lonejack
Fri Dec 27, 2019 1:11 pm

Oh my, I can't wait to try some of those PB burnt ends. My current smoker is electric and won't consistently heat to 275F in the winter so it might be a while before I can give it a try. I plan to get a new wood smoker but just haven't found the right one yet.

When you make regular burnt ends from a brisket point do you cube it first like you do the pork belly? I usually smoke the whole point until it reaches 165F and then cube it, sauce it with a sweeter style sauce, and then smoke uncovered in a foil pan for another hour or 2.
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Re: Smoked Pork Belly Burnt Ends

#11

Post: # 3442Unread post MikeUSMC
Sat Dec 28, 2019 7:43 am

Lonejack wrote: Fri Dec 27, 2019 1:11 pm Oh my, I can't wait to try some of those PB burnt ends. My current smoker is electric and won't consistently heat to 275F in the winter so it might be a while before I can give it a try. I plan to get a new wood smoker but just haven't found the right one yet.
Honestly, Jack, you probably wouldn't need to keep them on the smoker for the duration of the cook (5.5-6 hours). The initial 3 hours is the only time they're uncovered and exposed to the smoke. You'd just want to get a nice bark/crust started on there, and to infuse a little smoke flavor. The second half of the cook could probably be done in the oven, at a consistent temperature, and you'd probably get the same final result :D
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Re: Smoked Pork Belly Burnt Ends

#12

Post: # 3443Unread post MikeUSMC
Sat Dec 28, 2019 7:46 am

Lonejack wrote: Fri Dec 27, 2019 1:11 pmWhen you make regular burnt ends from a brisket point do you cube it first like you do the pork belly? I usually smoke the whole point until it reaches 165F and then cube it, sauce it with a sweeter style sauce, and then smoke uncovered in a foil pan for another hour or 2.
Yeah, that's how I do my brisket burnt ends too. I haven't smoked a point on it's own yet (I've only done whole packer briskets), but I do smoke it first, then separate from the flat, then cube it up to finish them
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Re: Smoked Pork Belly Burnt Ends

#13

Post: # 3662Unread post Lonejack
Sun Dec 29, 2019 9:10 am

Mike - that makes sense. I did that with my TG turkey...I gave it smoke for the first 3 hours at 225F and then finished it in the oven. I went to a Mexican market the other day to get some tamales and they had some real nice looking pork bellies. Much meatier than the PBs I usually buy at the Asian market.
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Re: Smoked Pork Belly Burnt Ends

#14

Post: # 3840Unread post MikeUSMC
Mon Dec 30, 2019 6:01 am

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Re: Smoked Pork Belly Burnt Ends

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Post: # 4019Unread post Rajun Gardener
Mon Dec 30, 2019 6:18 pm

I'm over here :cry:
I checked two stores and only found PB that looked like the hog was on a diet. Too thin for me, I had to settle for a cut piece that had some thickness and this was the only one worth buying.

But I found a rack of beef back ribs to cheer me up. I might even fire up the offset, maybe. Should I make a video too?
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Re: Smoked Pork Belly Burnt Ends

#16

Post: # 4020Unread post MikeUSMC
Mon Dec 30, 2019 6:28 pm

Rajun Gardener wrote: Mon Dec 30, 2019 6:18 pmShould I make a video too?
You know what I'm gonna say ;)
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Re: Smoked Pork Belly Burnt Ends

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Post: # 6203Unread post imp
Sat Jan 11, 2020 6:22 pm

Yes, I really like your video's !!
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Re: Smoked Pork Belly Burnt Ends

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Post: # 17045Unread post Rajun Gardener
Sun Apr 12, 2020 12:02 pm

We haven't planned a whole meal yet but I'm starting with PB burnt ends using Kosmo's Dirty Bird Hot and Three Little Pigs Touch of Cherry rub.

It's a little over 4lbs and should be more than enough, I think I'll save some before adding sauce to add to beans!
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I trimmed some of the thicker fat and put in the freezer for sausage later.
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Re: Smoked Pork Belly Burnt Ends

#19

Post: # 17105Unread post DMF
Sun Apr 12, 2020 6:17 pm

Yummy !
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Re: Smoked Pork Belly Burnt Ends

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Post: # 17107Unread post Rajun Gardener
Sun Apr 12, 2020 6:28 pm

I finally finished them and these are a treat, This is not a treat you want to binge on but a few bites and it's like Heaven with a heart attack lurking.
After 3 hours of smoke at 250
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I used the Cherry rub for the brown sugur, it had enough sugar in it. I lightly coated it with honey and squeeze butter in the blue bottle. I wrapped it and back on the pit for and hour.
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After sauces and back on for 15 minutes to set.
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Pork candy but to rich to eat more than a few.
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